Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1 hour Serves 6-8

800g-1kg cooked, canned or bot­tled fruit, such as pears, ap­ples, berries, rhubarb or peaches ½ cup runny honey 2 Tbsp corn­flour ½ tsp ground gin­ger Vanilla icecream or whipped cream, to serve (op­tional)

Crum­ble top­ping

1 cup rolled oats 1 cup ground al­monds 1 cup thread co­conut ½ packed cup soft brown sugar ½ cup coarsely chopped raw cashews ¼ cup chopped crys­tallised gin­ger 1 tsp mixed spice 1 tsp ground cin­na­mon ½ tsp ground car­damom (op­tional) 150g co­conut oil or but­ter, melted Pre­heat oven to 180C fan­bake. Pre­pare the crum­ble top­ping by plac­ing all the dry in­gre­di­ents in a large mix­ing bowl and stir­ring well to com­bine. Add the melted oil or but­ter and mix un­til evenly com­bined. Store in a sealed con­tainer in the fridge or freezer if not us­ing at once. It will keep for weeks. Spread fruit evenly in the base of a medium (23-26cm di­am­e­ter) bak­ing dish, in­clud­ing up to 1 cup of the juice. Mix in honey, corn­flour and gin­ger and spread evenly over the base of the dish. Top with crum­ble top­ping. Bake un­til golden and crisp (about 40 min­utes). Serve with icecream or whipped cream, if de­sired.

Annabel says:

There are as many ways to make crum­ble as there are cooks in the world. Flour or oats, but­ter and sugar usu­ally form the base, with nuts and spices added as de­sired. The lightly trop­i­cal flavour of this top­ping works won­der­fully with all kinds of fruit.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.